This recipe from the Tribune archives was conceived in 2001, long before kale had its shining moment and subsequent fall. Now that the hearty, nutrition-packed green is off its pedestal, it can get back to the humble work of just being delicious. As in this recipe for pasta shells with wilted kale and sauteed onions and tomatoes. To drink, you'll want wine that can match the greens' bitterness, such as these.
